Dewi, Chlarinta Puspa (2018) Optimasi Suhu Dan Lama Waktu Steam Blanching Terhadap Kadar Karbohidrat Larut Air, Daya Patah, Dan Tingkat Kecerahan Chips Gembili (Dioscorea Esculenta L.) Menggunakan Response Surface Methodology (Rsm). Sarjana thesis, Universitas Brawijaya.
Abstract
Gembili (Dioscorea esculenta L.) dimanfaatkan sebagai sumber karbohidrat alternatif. Salah satu jenis karbohidrat larut air dominan yang terkandung dalam gembili dan berpotensi untuk dikembangkan adalah inulin. Selain inulin, gembili mengandung senyawa bioaktif lain seperti dioscorin dan diosgenin, sehingga berpotensi besar untuk didiversifikasi lebih lanjut menjadi produk dengan umur simpan panjang seperti chips. Sifat karbohidrat yang larut air terutama air panas, membuat proses pengolahan chips gembili harus diperhatikan agar kandungan karbohidrat larut air seperti inulin tetap terjaga. Perlakuan steam blanching mampu meningkatkan kualitas chips yang dihasilkan. Kombinasi suhu dan lama waktu steam blanching yang diterapkan dapat menghasilkan kualitas chips yang berbeda secara fisik dan kimiawi. Upaya meningkatkan keefektifan blanching dapat dilakukan dengan mengoptimasi proses steam blanching terhadap kedua faktor (suhu dan lama waktu). Tujuan penelitian ini adalah mendapatkan suhu dan lama waktu steam blanching optimum untuk menghasilkan karakteristik terbaik pada chips gembili berdasarkan sifat fisik dan kimia serta mengetahui pengaruh karakterisasi chips gembili terhadap suhu dan lama waktu steam blanching optimum. Penelitian ini menggunakan metode Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD) menggunakan Software Design Expert 10.0.1. Terdapat dua faktor pada penelitian ini yaitu suhu (X1) dan lama waktu steam blanching (X2), dan akan mengasilkan 13 kombinasi perlakuan yang masing-masing dianalisa sesuai respon. Respon yang dianalisa berupa kadar karbohidrat larut air, daya patah, dan tingkat kecerahan. Hasil optimasi kemudian diverifikasi dan dilanjutkan dengan uji karakterisasi berupa kadar air, kadar abu, kadar serat pangan, kadar pati, dan kadar amilosa. Hasil penelitian menunjukkan ketiga respon bersifat kuadratik. Pada respon kadar karbohidrat larut air dan tingkat kecerahan, faktor lama waktu blanching tidak memberikan pengaruh besar. Faktor suhu blanching memberikan pengaruh dimana nilai akan semakin tinggi sesuai dengan kenaikan suhu hingga mencapai titik optimal dan menurun seiring meningkatnya suhu. Sementara untuk respon daya patah, kedua faktor tidak memberikan pengaruh besar, hasil daya patah cenderung pada kisaran nilai yang sama. Solusi titik optimum yang diprediksikan oleh program berada pada suhu 70,63°C dan lama waktu 5,87 menit. Sementara hasil kadar karbohidrat larut air tertinggi yang diperoleh sebesar 12,56%, tingkat kecerahan tertinggi sebesar 68, dan nilai daya patah rata-rata sebesar 6,9 N. Hasil verifikasi data pada ketiga respon masuk dalam rentang nilai PI (Prediction Interval) sehingga sesuai untuk diterapkan. Karakterisasi fisik dan kimia chips optimal diperoleh nilai untuk kadar air 6,29%, kadar abu 2,20%, kadar amilosa 3,90%, kadar pati 32,75%, kadar serat 3,58%, tingkat kecerahan (L) 67,5, dan daya patah 5,8 N. Karakteristik tersebut sesuai dengan standar SNI 01-4305-1996.
English Abstract
Lesser Yam (Dioscorea esculenta L.) is used as alternative carbohydrate source. Inulin is one kind of dominant water soluble carbohydrate that contained in lesser yam and potentially to be developed. Besides inulin, lesser yam has another bioactive compound like dioscorin and diosgenin, therefore lesser yam has a big potential to diverse more as a product with longer shelf-life such as chips. A water-solubility behavior of carbohydrate, especially in hot water cause the processing of chips lesser yam must be considered in order to keep the dominant content as inulin. Steam blanching treatment can increase the quality of chips. The combination of temperature and steam blanching time applied will produce different quality of chips chemically and physically. The effectiveness of blanching can be done by optimizing the steam blanching process for both factors (temperature and time). The aim of this study is to get the optimum temperature and steam blanching time to obtain the optimum characteristic on lesser yam chips based on its chemical and physical properties and also to understand the impact of lesser yam chips characterization on the optimum level of temperature and steam blanching time. The research method was designed by Response Surface Methodology (RSM) with Central Composite Design (CCD) by Design Expert 10.0.1. This study has two factors, namely temperature (X1) and steam blanching time (X2), therefore it has 13 treatment combination and each combination is analyzed by each response. The optimal result will be verified and continued with characterization test such as moisture content, ash content, fiber content, starch content, and amylose content This research resulted that three responses were quadratic. Blanching time did not have a big influence for inulin content and brightness level. Temperature of blanching give an influence for inulin content and brightness level where the value will get higher according to temperature increased until it reached the optimal point and decreased with the increased temperature. Meanwhile, both factors did not give big influence for fracturability where the result was tend to have the same value. The optimal solutions predicted by the program are 70,63°C for temperature and 5,87 minutes for duration time. Highest content for soluble carbohydrate is 12,56%, highest brightness level is 68, and the average value for fracturability is 6,9 N. The verification result of three responses are within the PI (Prediction Interval) value, therefore the condition were applicable. The characterization of the optimum chips resulted that the moisture content is 6,29%, ash content is 2,20%, amylose content 3,90%, starch content 32,75%, fiber content 3,58%, brightness level (L) 67,5, and fracturability 5,8 N. The characteristics correspond to SNI 01-4305-1996.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/406/051809548 |
| Uncontrolled Keywords: | Chips Gembili, Kadar Karbohidrat larut air, Response Surface Methodology, Steam Blanching,/ Lesser yam Chips, Water-soluble Carbohydrate Content, Response Surface Methodology, Steam Blanching. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Oct 2019 03:13 |
| Last Modified: | 17 Mar 2022 06:27 |
| URI: | http://repository.ub.ac.id/id/eprint/165163 |
![[thumbnail of Chlarinta Puspa Dewi.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Chlarinta Puspa Dewi.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |